Lemon Fingers Recipe
Cooking Time: 20-25 minutes You will need:
4 oz. luxury 5 oz. plain flour margarine lemon curd
2 oz. castor sugar
1 Place the margarine and sugar in a bowl.
2 Sieve the flour into the fat and sugar.
3 Beat all together until soft and creamy with a wooden spoon – about 2 minutes.
4 Spread mixture into a Swiss roll tin. Mark in lines across surface using the back of a fork.
5 Bake near the top of a moderate oven (350°F Gas Mark 4).
6 While hot cut into fingers and lift carefully on to a wire tray with a palette knife.
7 When cold sandwich together with lemon curd and dust with icing sugar.
Cooking Time: 20 minutes You will need:
6 oz. self-raising flour 4 oz. castor sugar good pinch salt 2 eggs
4 oz. butter or milk to mix margarine 4 oz. currants
1 Sieve the flour and salt into a bowl.
2 Cream the fat and sugar until light in colour and fluffy in texture.
3 Beat the eggs lightly with a fork.
4 Beat into the creamed fat, folding in a little flour.
5 Stir in the milk.
1 egg few drops almond essence chopped almonds, optional
6 Fold in the remaining flour using a metal spoon, and stir in the fruit.
7 Half fill paper baking cases (about 20) on a baking sheet, or greased patty tins.
8 Bake on the middle shelf of a moderately hot oven (375°F – Gas Mark 5).
With vanilla, lemon or orange: The flavour may be varied by adding 2-3 drops of vanilla essence, or grated lemon rind or orange rind to the creamed fat.